THE PEARS OF NEW YORK 527 



Rothgraue Kirchmessbime. i. DochnaM Fiihr. Obstkiinde 2: log. 1856. 



Hesse, Ger., 1S04. Fruit mediiim to rather large, conic, slightly bossed, sides unequal ; 

 skin rough and covered wnth brownish-gray russet, often faintly blushed; flesh yellowish- 

 green, coarse-grained, sweet, acidulous and musky; second for dessert, first for kitchen; 

 mid-Sept. 

 Rougeaude. i. Prince Pom. Man. 1:88. 183 1. 



Fruit medium, pyramidal, fairljr regular, skin yellowish on the shaded side, but about 

 three-fourths of the fruit is of a darker or lighter shade of red; flesh firm, dry, with some 

 sweetness but insipid and wanting in flavor; indifferent; Jan. 

 Rouget. I. Noisette Tlf aw. Cow^. /arc?. 2:537. i860. 2. Baltet C«<//. Fr. 404, 405. 1908. 



The flesh of this small French pear becomes red when cooked and the confectioners 

 of Paris use large quantites of it obtained from the neighborhood of Etampes. It is also 

 considered a first class pear for per^}^ 

 Roulef. I. Can. Hort. 17:292, fig. 684. 1894. 



Raised from seed by Mr. Mitschurin, Tambow, Russia. Fruit medium, yellow, firm, 

 vinous; good. 

 Rouse Lench. i. Kenrick^m. Orc/j. 165. 1S41. 2. Bunyard Handb. Hardy Fr. ig^. 1920. 



Raised by T. A. Knight, and first fruited in 1820. In 1850 it was placed on the 

 " Rejected Fruits " list by the second Congress of Fruit Growers at New York. Fruit large, 

 long-oval, uneven, pale yellow-green, with thin russet; no depression at base of very long 

 woody stem; caljTC open, basin shallow; flesh pale yellow, juicy; fair; Jan. and Feb. 

 Rousselet Aelens. i. Ann. Pom. Beige 4:92, fig. 1856. 2. Downing Fr. Trees Am. 

 844. 1S69. 



A Belgian pear of unknowm origin. Fruit small to mediiam, turbinate, obtuse-pyri- 

 form, golden yellow at time of maturity, faintly colored on the svmny side, patches of russet, 

 and dots of grayish red; flesh yellowish-white, rather fine, melting; juice abundant, sweet 

 and possessing a decided perfimie of the Rousselets; quality would be first class if the flesh 

 were less granular; Nov. 

 Rousselet d'Anvers. i. Guide Prat. 58. 1895. 



A variety raised by M. Daras de Naghin, Antwerp, Bel. Tree vigorous and fertile, 

 hardy, resisted the great European frost of 1879-1880. Fruit medium, globular-ovate, 

 yellowish-green, slightly tinged with dark red; flesh semi-fine, melting, saccharine and well 

 flavored; first; Oct. 

 Rousselet Baud. i. Mas Pom. Gen. 3:177, fig. 185. 1878. 



Gained by Dr. Van Mons and mentioned in his Catalog of 1823. Fruit small or rather 

 small, ovate, more or less swelled, even in outline; skin a little thick, at first water-green 

 with many very numerous and small dots, sometimes much covered with cinnamon-colored 

 russet, changing to citron-yellow and the russet becoming golden on the side next the sim; 

 flesh yellow- white, rather fine, dense, buttery, melting; juice stifficient, richly saccharine 

 and perfumed; Oct. and Nov. 



Rousselet Bivort. i. Ann. Pom. Beige 4:9, fig. 1856. 2. Downing Fr. Trees Am. 845. 

 1869. 



Raised from a bed of the seeds of Simon Bouvier made in the grounds of the Society 



